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The fillet, also called tenderloin, is the most sought-after cut of the beef.
It is part of the back and the most tender of the muscle sections. Therefore, the meat is especially fine-fibred and lean.
US beef fillet joint
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- Order placed before 15:00h, earliest availability:
pick-up in Lupfig on Thursday, May 2, 2024
delivery on Friday, May 3, 2024
The fillet, also called tenderloin, is the most sought-after cut of the beef.
It is part of the back and the most tender of the muscle sections. Therefore, the meat is especially fine-fibred and lean.
For real meat lovers there is no getting around American beef.
Its taste, tenderness and quality are on the top beef level. The typical American steak house culture as well as the innovation and diversity of the American barbecue culture make US beef an unforgettable experience.
Its taste, tenderness and quality are on the top beef level. The typical American steak house culture as well as the innovation and diversity of the American barbecue culture make US beef an unforgettable experience.
| Storage | Refrigerated: After purchase, store at max. temp. of 5 °C |
|---|---|
| Cuts | Fillet |
| Origin | Amerika |
| Ageing | Wet aged |
| Breeding | Pasture farming and feedlots / finishing |
| Breed | Black Angus |
| Feeding | Grass and grain mixture |
| Declaration | Can be produced with hormonal growth promotors. Can be produced with non-hormonal growth promotors such as antibiotics. |
Energy value:
Main nutrients:
Nutrient content per 100 g edible portion
Energy in kcal 125
Energy in kJ 526
Main nutrients:
Fat 5.4g
Protein 21.4g
Water 72g
Others 1.2g
Nutrient content per 100 g edible portion
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